Black Bean Chili

Cooking With Rania - "Hearty Soups and Sandwiches"
KDKA Pittsburgh Today Live 1/09/2013

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Black Bean Chili

INGREDIENTS
2 cups dried black beans - soaked overnight in cold water to cover
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons minced garlic
2 tablespoons seeded and chopped jalapeno peppers
12 cups low sodium chicken stock
2 tablespoons lime juice
2 teaspoons southwest seasoning (your favorite brand)
2 teaspoons chili powder
2 teaspoons ground cumin
Salt and pepper to taste
1/2 cup chopped cilantro

DIRECTIONS
Drain and rinse the beans.

Heat the oil in a large skillet over high heat. Add the onions, garlic, jalapenos, and beans and sauté, stirring occasionally, for 2 minutes. Add the stock, lime juice, southwest seasoning, chili powder, and cumin. Bring to boil, lower the heat and simmer for 2 hours or until the beans are tender. Stir in the salt, pepper, and cilantro and simmer for about 5 minutes longer. Remove from heat.

Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat, stirring occasionally.

Serves: 6 - 8


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